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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
3/4 cup chopped flat-leaf parsley |
1 tablespoon fine dry bread crumbs |
6 tablespoons extra-virgin olive oil, divided |
1/3 cup finely chopped onion |
5 garlic cloves, finely chopped |
1/4 teaspoon hot red pepper flakes |
1/4 cup dry white wine |
1/4 cup bottled clam juice |
3 (6 1/2-ounces) cans chopped clams, drained |
1 to 2 teaspoons fresh lemon juice |
Directions:
1. Purée parsley with bread crumbs and 1/4 cup oil in a food processor.
2. Cook onion, garlic, and red pepper flakes in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until pale golden, about 5 minutes. Add wine and clam juice and boil, stirring, until slightly reduced, 1 to 2 minutes. Stir in clams and cook until heated through, then stir in parsley purée. Remove from heat and season with lemon juice and salt.
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